The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

I can’t get mechanically kneaded sourdough to turn out right. What’s going on?

icantbakeatall's picture
icantbakeatall

I can’t get mechanically kneaded sourdough to turn out right. What’s going on?

It’s the weirdest thing. I can do really nice sourdoughs with stretch and folds and coil folds. But whenever I try to knead it in a mixer it doesn’t get as large and just isn’t as good. They ferment for the same amount of time and everything is otherwise the same. Both refrigerated the same amount of time. What’s going on?

phaz's picture
phaz

More info needed, much more. Enjoy! 

loaflove's picture
loaflove

i've often wondered about replacing S and Fs with mechanical mixing.  But haven't been brave enough to try.  Failure is not an option for me.  i suppose when you are doing s and f's you are pulling straight then folding over. whereas the mixer twists the dough.  Maybe that makes the molecules align differently.   What do you find is different besides the size diff? Can you show us the loaves done each way?

mariana's picture
mariana

Kneading doesn't replace stretch'n'folds. First, you knead by hand or in mixer, later, you stretch an fold or coil fold as your dough ferments. 

loaflove's picture
loaflove

Oh that's good to know! I thought kneading was just a different way to work the dough.  thank you.  I'm glad i didn't try that experiment!